In a bowl, mix graham cracker crumbs with melted butter until combined.
Press the crust mixture into the bottom of a springform pan.
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Chill the bowl for 5–10 minutes to ensure the cream is very cold.
Using a stand mixer or handheld beaters, whip cold heavy cream until stiff peaks form.
Fold half the whipped cream into the cream cheese mixture until fully incorporated.
Spoon the remaining whipped cream over the mixture for a decorative swirl.
In a separate bowl, mash blueberries and mix with granulated sugar and lemon juice into a jam-like consistency.
Spread the blueberry mixture on top of the cheesecake.
Chill in the refrigerator for 4–6 hours before slicing and serving.